- 1 tablespoon vegetable oil
- 2 large ripe tomatoes, quartered
- 2 cups water, or more as needed
- 2 eggs
- 2 tablespoons minced green onion
- 1/2 teaspoon sesame oil (optional)
- 1 pinch white sugar, or to taste
- salt to taste
- Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.
05/09/2018
recipepes.com
Chinese Tomato and Egg Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
